Spritz Cookies (Swedish Butter Cookies)
As mentioned in my earlier post of No-Bake Chocolate Ball (Chokladboll), I am currently exploring Scandinavia cuisine. The second dish I wanted to try was Spritz Cookies or Swedish Butter Cookies.
I have made our traditional Indian butter cookie, Nankhatai and I think this Spritz Cookies or Swedish Butter cookies are almost similar except for the use of eggs and vanilla extract. In Nankhatai we use cardamom for flavor and eggs are not used at all.
Spritz cookies also known as Swedish Butter cookies or Pressed Butter cookies. They are tender crisp, have a good amount of butter and lovely vanilla flavor. They look plain but can be decorated with candied cherries or sprinklers or nuts and that really enhances its look. They are traditionally made with a cookie press, but I piped it with a star nozzle as I do not have a cookie press. The dough needs to be kept in fridge for 30 minutes, but do this step only if you dough is soft and you are unable to shape the dough. I kept in fridge and had to again bring it to room temperature as my kitchen was cold on that day.
So here goes the recipe:
- 1/2 Cup (113 gms) Unsalted butter, room temperature
- 1/4 Cup (50 gms) granulated white sugar
- 1 Large egg yolks (16 grams)
- 1 Teaspoon pure vanilla extract
- 1 Cup (130 gms) All purpose flour, sifted
- 1/8 Teaspoon Salt
- Candied Cherries, nuts, sprinkles or any edible item you can think of for decoration
- Preheat oven to 180 degress C.
- Place a baking sheet in in refrigerator to chill while you make the batter. It’s only needed if you think you are working in a hot environment.
- In a bowl of your electric mixer or with your hand mixer beat the butter and sugar until fluffy (2-3 minutes)
- Add the egg yolks and vanilla extract and beat until incorporated.
- Scrape down the sides of the bowl as needed.
- Ready a pastry bag with a big size star nozzle.
- If your dough is soft, keep it in the fridge for atleast half an hour. Consistency of dough should be as in the picture below.
- Fill the pastry bag and holding it perpendicular pipe rosettes or stars or any shape you like.
- If you do not have a star nozzle, simply take a zip lock bag fill it with the dough, make a round or v shape cut at the tip and pipe it as mentioned in step 7.
- Decorate it with candied cherries, almonds or anything you can think of.
- Some examples of piped shapes below. One can skip the decoration if required.
- Do keep at least 1 inch space in between as they will enlarge after baking. See below, I should have kept more space.
- Bake cookies for 11-14 minutes or until the edges are a bit brown.
- Remove from the oven and gently transfer it on a wire rack. Let it cool completely.
- Store it in an air tight container. They remain good for 15 days, but best consumed as soon as possible for maximum crunch.
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